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Smoked Tofu and Vegetable Skewers

These summery kebabs are so simple and quick to make but look really impressive as part of a summer buffet.

Method

The recipe can easily be adapted to suit your tastes. Try using button mushrooms, asparagus, butternut squash or whatever else you fancy. If you have any leftovers the veggies are delicious the next day tossed into a salad.

To make the dipping sauce whisk together all the ingredients until smooth and place in a dipping bowl on a serving platter and set to one side.

Cut the vegetables and tofu into roughly the same sized pieces (approx. 3cm) and thread onto the skewers alternating as you go until all the vegetables are used up. Brush with olive oil, season well and cook on a preheated grill or in a hot oven (200°c).

If you are using an outdoor grill, turn the kebabs every couple of minutes to prevent them from burning.

They should take no longer than 5 minutes, but all grills vary so keep an eye on them.

If using the oven cook for 10 minutes, turning half way through. When the kebabs are cooked arrange on the serving platter and scatter over the coriander and lime wedges.

Ingredients

2 courgettes


2 red peppers


2 yellow peppers


2 green peppers


2 red onions


100 grams smoked tofu


Dipping sauce -


80 grams organic smooth peanut butter


2 tablespoon rice vinegar


1 tablespoon tamari or soy sauce


1 teaspoon maple syrup


A few drops of toasted sesame oil


Serves: Makes 12 bars


Dietaries: Vegan

Method

The recipe can easily be adapted to suit your tastes. Try using button mushrooms, asparagus, butternut squash or whatever else you fancy. If you have any leftovers the veggies are delicious the next day tossed into a salad.

To make the dipping sauce whisk together all the ingredients until smooth and place in a dipping bowl on a serving platter and set to one side.

Cut the vegetables and tofu into roughly the same sized pieces (approx. 3cm) and thread onto the skewers alternating as you go until all the vegetables are used up. Brush with olive oil, season well and cook on a preheated grill or in a hot oven (200°c).

If you are using an outdoor grill, turn the kebabs every couple of minutes to prevent them from burning.

They should take no longer than 5 minutes, but all grills vary so keep an eye on them.

If using the oven cook for 10 minutes, turning half way through. When the kebabs are cooked arrange on the serving platter and scatter over the coriander and lime wedges.

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